How To Make Chef Paul Prudhomme’s Cajun Shrimp Pasta Recipe
A spicy and flavorful pasta dish with juicy and succulent shrimp, perfect for any occasion.
Serves:
Ingredients
- 1 lb of linguine
- 1 lb of shrimp, peeled and deveined
- 1 tbsp of Cajun seasoning
- 1/4 cup of butter
- 1/4 cup of olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, diced
- 4 cloves of garlic, minced
- 1/2 cup of chicken broth
- 1/2 cup of heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Cook linguine according to package instructions until al dente. Drain and set aside.
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Season the shrimp with Cajun seasoning.
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In a large skillet over medium-high heat, melt the butter with the olive oil.
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Add the bell peppers, onion, and garlic to the skillet and sauté until the vegetables are tender.
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Add the shrimp to the skillet and cook until they turn pink, stirring occasionally.
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Pour in the chicken broth and heavy cream. Bring to a boil and then reduce the heat to simmer for 5 minutes.
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Season with salt and pepper to taste.
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Add the cooked linguine to the skillet and toss until the pasta is coated with the sauce.
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Garnish with chopped parsley and serve hot.
Nutrition
- Calories : 675kcal
- Total Fat : 31g
- Saturated Fat : 13g
- Cholesterol : 335mg
- Sodium : 1560mg
- Total Carbohydrates : 68g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 31g
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